In the Land of the Rising Sun, September marks the waxing of autumn and the traditional harvest season in which local customs such as “tsukimi” (moon viewing), “inekari” (rice harvesting) and “Higan” memorial services take place throughout Japan.

If you have been to an Okinawan soba restaurant, you might have noticed a small bottle of sauce with chili peppers-soaked in Okinawan Awamori spirits.

As the number of bars and pubs on the island indicates, drinking is a big part of life in Okinawa.

Kashi pan or “菓子パン” is a word that means “snack bread” in Japanese. Listed below are some of the Okinawan breads that I have been familiar with since my childhood.

Chinpin is an Okinawan sweet often described as a pancake or crepe flavored with brown sugar.

Much like Angadi how is dubbed the “Okinawan doughnut,” “Sanguwachi Guwashi (sweets of March)” should be called the “Okinawan financier” in my opinion.

If you have sampled the traditional sweets of Japan, you might have been surprised how different the tastes – and ingredients that include sweet potatoes, sweet beans and rice - are from Western sweets.

If you ask me, taco rice is the kind of food that is hard not to like. Since it was invented in 1984 by Matsuo Gibo, who owned fast-food joint Parlor Senri near Camp Hansen, taco rice has grown to be one of the most beloved tastes of Okinawa.

Although the temperature stays relatively warm throughout the year, winter in Okinawa can be a little too chilly for beachgoers.

If you live on Okinawa, you might have seen a seasoned rice dish called “jyushii.” This Okinawan dish is similar to mainland Japan’s takikomi gohan but features ingredients like fuuchiibaa (artemisia) and chiribira (Chinese chive).